Description
Deliciously light and fluffy vegan pancakes perfect for a delightful breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the almond milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes
- For added flavor, consider adding cinnamon or nutmeg to the batter.
- These pancakes can be stored in the refrigerator for up to 3 days.
- Freeze leftovers for a quick breakfast option later.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Fluffy Vegan Pancakes, Plant-Based Pancakes, Vegan Breakfast